GRAPEFRUIT-AND-MEYER-LEMON MARMALADE
This recipe came to The Times from June Taylor, the impresario of preserving whose jams and jellies, made in her workshop in Berkeley, Calif., are esoteric works of art. For this sweet-tart concoction, you'll need a jelly bag, used to draw pectin from the fruit, which can be found online or at your local kitchen supply store (you can also make your own out of muslin.) The recipe is for marmalade devotees who want a surprise: you'll cut the Meyer lemon into chunks, so when you eat the marmalade, you get a burst of lemon, a bit of culinary sunshine.
Provided by Amanda Hesser
Categories condiments, dips and spreads, project
Time 2h
Yield Makes 6 8-ounce jars of marmalade
Number Of Ingredients 4
Steps:
- Remove the grapefruit skin with a vegetable peeler. Cut the peel into 1/8-inch slivers; stop when you have 3/4 cup. Discard the rest. Slice off the ends of the grapefruit and the remaining grapefruit peel and pith. Remove grapefruit segments, reserving membrane. Stop when you have 5 cups of segments.
- Cut the ends off the Meyer lemons, deep enough so you can see the flesh. Leaving the peel on, remove the segments of lemon and reserve the membrane. Cut the segments crosswise into 1/4-inch pieces. Put membranes from the grapefruit and Meyer lemons in a jelly bag and tie closed.
- In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon pieces and jelly bag. Add lemon juice and 2 1/2 cups water. Simmer until the grapefruit peel is tender, 25 to 30 minutes. Let cool.
- Preheat the oven to 225 degrees. Working over a bowl in your sink, squeeze the liquid from the jelly bag; keep squeezing and wringing it out until you extract 1/3 to 1/2 cup of pectin. Add pectin and sugar to the pot. Place over high heat and boil, stirring now and then, until marmalade is between 222 and 225 degrees and passes the plate test. (Spoon a little onto a plate and put in the fridge for 3 minutes. If it thickens like jam, it is done.)
- Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and place in the oven. When jam is done, remove jars from the oven. Ladle jam into the jars, filling them as high as possible. Wipe the rims. Fasten the lid tightly. Let cool. If you don't get a vacuum seal, refrigerate the jam.
Nutrition Facts : @context http, Calories 871, UnsaturatedFat 0 grams, Carbohydrate 226 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 218 grams
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Michael Steadman
smichael42@aol.comThis marmalade is okay, but I've had better. It's a bit too bitter for my taste.
Mughal Azhar
a.m35@gmail.comI was disappointed with this marmalade. It was too sweet for my taste and I didn't like the texture.
Jad Ishak
jad_i81@gmail.comThis marmalade is a bit tart for my taste, but I still enjoyed it. I think it would be great on toast with some butter.
Jawad Safdar
j.safdar31@gmail.comI've never made marmalade before, but this recipe was easy to follow and the results were fantastic.
Alinaitwe Grace
ga39@yahoo.comThis marmalade is a bit time-consuming to make, but it's definitely worth it. The flavor is amazing.
Shaun Villafana
s.villafana31@gmail.comI love the combination of grapefruit and Meyer lemons in this marmalade. It's so unique and delicious.
Alex Kako
alex.k43@hotmail.comThis marmalade is a great way to use up extra grapefruit and lemons. It's also a great way to add a pop of citrus flavor to your favorite recipes.
Hanaa Fadhil
fadhilhanaa20@yahoo.comI made this marmalade for a brunch party and it was a huge success. Everyone loved it and asked for the recipe.
Hani Shonu
hani_s57@gmail.comThis is the best marmalade I've ever tasted. It's so smooth and flavorful. I can't get enough of it.
Mukotanyi Francis
f_mukotanyi@hotmail.comI've made this marmalade several times now and it's always a hit. It's so versatile, too. I love it on toast, scones, and even pancakes.
muslim Muhammad
m67@aol.comI'm not a big fan of grapefruit, but I really enjoyed this marmalade. The sweetness of the lemons balances out the tartness of the grapefruit perfectly.
shama press
press.s67@yahoo.comThis marmalade is a great gift idea, too. I made a batch for my friends and family for Christmas and they all loved it.
Miranda Leigh Lambert
lambert_m14@gmail.comI followed the recipe exactly and the marmalade turned out perfectly. It's so easy to make and so delicious. I'm definitely going to be making this again and again.
Jasmine Cruz
jcruz@aol.comThis grapefruit and Meyer lemon marmalade is a flavor sensation! The citrusy and floral taste is divine. It's the perfect balance of tart and sweet. I love spreading it on toast in the morning or using it as a glaze for chicken or fish.